benazir's blog

Pri Pri Chicken

Actually this is an old archive picture that I have on my Onedrive which is by Microsoft by the way. When you upload your pictures to your computer and other devices it would automatically sync to this server. Also it doesn’t matter which OS meaning operating systems you are using. Just as long as you have a Onedrive app installed it is going to sync your pictures until you decide to turn it off.

I did kachambari on a way earlier post and I forgot that I had the exact type of salad pictured with my pri pri chicken. Also I had made some either millet or even sorgham porriage with that too in the picture. It has been so long I nearly forgot and I am almost 60 years old and still have an impecable memory.

You will need 1 whole chicken with the skin and bones still in it uncut still. For this purpose Please do not cut this chicken until it is done and ready to serve. Preheat oven to 350F or 180C. Soak 1 large red chili in 1/4 cup of water until it is soft. They can be found in stores that sells Mexican groceries. Place it in a beaker that comes with immersion blenders. You can soak the large dried red chili in here and do not drain the soaking liquid because you will need it. Add 4 red Thai chilies. They are also called bird’s eye chilies also.

Wash off your chicken and place it in a roasting pan. Add 1 oz of either olive oil or sunflower oil, you can also use 3 tbs of butter ghee in its place. Add your chili sauce and rub this all over the chicken and even inside of the chicken’s cavity. Add 3 capfuls of lemon juice, 1 pinch each of grated lemon rind, oregano, thyme, paprika, red chili powder and rub this in to the chicken as well and keep doing this with each thing you add to the chicken.

Add 1 capful of either white vinegar, apple cider vinegar, wine vinegar, balsamic vinegar or cane vinegar, 3 dashes of maggi or knorr aroma, 1 bullion cube and 1 pinch of peppercorns that has been ground in mortar and pestle. Chop 1 onion or shallot, mince 1 small piece of ginger and 2 cloves of garlic and rub it in to chicken for the last and final time and please do not forget the bird’s cavity because a lot of the flavor is from there too. No part of this bird should be untouched ever.

Bake in the oven for 30 minutes and check the bird and then place the bird back in the oven and repeat for another 30 until it is done. Serve this with Kachambari, Kachambar Or Salata and Grains Porridge and I will suggest either millet or sorghum. However you can make pap too or Polenta,

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